Fried Pastries With Wine Syrup

  • Level: Intermediate
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 6 servings
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For the Syrup:

2 cups dry red wine

3/4 cup sugar

1 cinnamon stick

2 whole cloves

2 strips orange zest

1 bay leaf

For the Pastries:

1 1/4cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 large egg, lightly beaten

Grated zest of 2 oranges

2 tablespoons fresh orange juice

Vegetable oil, for frying

Confectioners' sugar, for dusting

1 cup pomegranate seeds


  1. Make the syrup: Bring the wine, sugar, cinnamon stick, cloves, orange zest and bay leaf to a simmer in a saucepan over medium-high heat, stirring; cook until reduced to 3/4 cup, about 15 minutes. Let cool completely. Discard the bay leaf.
  2. Make the pastries: Whisk the flour, baking powder and salt in a bowl. Add 1/2 cup water, the egg, orange zest and juice and whisk until just combined. Transfer the batter to a plastic squeeze bottle.
  3. Heat 1 1/2 inches vegetable oil in a shallow pot over medium heat until a deep-fry thermometer registers 380 degrees F. Squeeze the batter into the oil into 2-inch rounds; fry, turning once, until puffed and golden, 1 to 2 minutes. Drain on paper towels. Dust with confectioners' sugar and top with pomegranate seeds and the wine syrup.
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